Pan-fried Asparagus with New-season Morels


Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 450 g (1 lb) asparagus, trimmed
  • 4 tablespoons virgin olive oil
  • 25 g (1 oz) unsalted butter
  • 250 g (9 oz) fresh morel mushrooms, cleaned
  • 3 garlic cloves, crushed
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon balsamic vinegar
  • Salt and coarsely ground black pepper


This is a simple recipe and I like to top it with a buttery fried egg.

Bring a large pan of salted water to the boil and add the asparagus. Blanch for 1 minute, then drain well.

Heat a tablespoon of the olive oil with half the butter in a large pan, add the asparagus and sauté until lightly golden, about 3-4 minutes. Remove the asparagus from the pan and keep warm. Heat the remaining oil and butter in the pan, add the morels and sauté for 2-3 minutes. Add the garlic and sauté briefly. Finally stir in the parsley and balsamic vinegar. Season well, then cascade the morels over the asparagus and serve immediately.